CN109953154A - A kind of Sweet-osmanthus black tea and preparation method thereof - Google Patents
A kind of Sweet-osmanthus black tea and preparation method thereof Download PDFInfo
- Publication number
- CN109953154A CN109953154A CN201910315250.7A CN201910315250A CN109953154A CN 109953154 A CN109953154 A CN 109953154A CN 201910315250 A CN201910315250 A CN 201910315250A CN 109953154 A CN109953154 A CN 109953154A
- Authority
- CN
- China
- Prior art keywords
- tea
- sweet osmanthus
- fresh
- preparation
- black tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of Sweet-osmanthus black tea and preparation method thereofs, comprising the following steps: a. tea leaf withering；B. sweet osmanthus prepares；C. it rubs: the fresh tea leaves to have withered and fresh sweet osmanthus proportionally being mixed thoroughly, is put into rolling machine and rubs, by the light principle pressurization of light-weight-, after sky rubs 30min, to leaf completely flexible appropriateness again, by several times pressurization, rub to hold tea base, tea group is not loose after loosing one's grip, and tea base is in golden yellow；D. it ferments: rubbing leaf fermentation for obtained, 25~30 DEG C of temperature, humidity 90~94%, ferment 3~4h, after distributing pure and fresh fresh dense flowers and fruits perfume, stops fermentation；E. be freeze-dried: in -50 DEG C of pre-freeze 5h, freeze-drying to moisture is lower than 7%, obtains sweet osmanthus scented black tea.Method disclosed by the invention is simple, it can be achieved that industrialized production, sweet osmanthus scented black tea fresh degree of fragrance obtained is good and gives off a strong fragrance persistently, and few Shi Shaogong reduces cost, has very big application potential and promotional value.
Description
Technical field
The present invention relates to a kind of preparation of tealeaves, a kind of black tea and preparation method are especially related to.
Background technique
Sweet osmanthus integrates ornamental and medicinal, records in Compendium of Material Medica: sweet osmanthus, sweet in flavor, pungent, warm-natured, energy warm stomach,
Beneficial stomach, cold extermination.Sweet osmanthus has effects that dispersing stagnated hepatoqi, expelling phlegm and arresting coughing and whets the appetite along lung.Xianning,hubei is big well-known throughout the country as five
One of sweet osmanthus commodity production base, 2467 squares of hectares of cultivated area produce more than 60 ten thousand kilograms of osmanthus flowers per year, area, yield,
Quality is the first in the nation, and is that ideal osmanthus flower tea prepares material.
Jasmine tea is liked because of its pleasant fragrance of a flower and mellow flavour by consumer.Traditional osmanthus flower tea is by tea embryo system
Standby, fresh sweet osmanthus, which harvests, tea embryo basement flower, logical flower radiate, continue basement, rocket, dries 7 procedures such as dry again is made.Osmanthus flower tea
Processing, temporary no-trump sweet osmanthus and fresh tea leaves rub technology simultaneously, mostly or use traditional processing technology, multiple scenting at present
After dry.The osmanthus flower tea technique that this mode makes is cumbersome, and big with flower amount, fragrance is not lasting, and sweet osmanthus sentimental taste is obvious.
Therefore, it is badly in need of a kind of simple process, the sweet osmanthus scented black tea preparation side that at low cost, fragrance fresh degree of fragrance is high and persistence is good
Method.
Summary of the invention
In view of this, this method uses fresh tea leaves the purpose of the present invention is to provide a kind of processing method of sweet osmanthus scented black tea
Technology is rubbed simultaneously with fresh sweet osmanthus, and simple process is few using flower amount, at low cost；The second object of the present invention is to provide by this
Sweet osmanthus scented black tea made from method, sweet osmanthus scented black tea obtained can retain the nutritional ingredient and effect of sweet osmanthus, and fragrance of a flower fresh degree of fragrance
Height, fragrance is persistently and flavour harmony is good.
The technical scheme is that
A kind of preparation method of sweet osmanthus scented black tea, comprising the following steps:
(1) tea leaf withering: picking And Development of Tea Shoot is 20~25 DEG C in temperature, and interior is withered to containing under the conditions of humidity is 65~85%
Water is 58~65%；
(2) sweet osmanthus prepares: in fine day morning, starting to pick sweet osmanthus after dew disperses completely, removes impurity；
(3) rub: the fresh tea leaves to have withered and fresh sweet osmanthus proportionally being mixed thoroughly, is put into rolling machine and rubs, rub by it is light-
Weight-light principle pressurization after sky rubs 30min, pressurizes to the completely flexible appropriateness again of leaf, gradation, rubs to hold tea base, there is tea juice
It overflows, tea group is not loose after loosing one's grip, and tea base is in golden yellow；
(4) it ferments: fermenting rubbing leaf made from step (3) and being put into fermenting case, 25~30 DEG C of temperature, humidity 90~94%, hair
3~4h of ferment, leaf color take on a red color, and green gas disappears, and after distributing pure and fresh fresh dense flowers and fruits perfume, stop fermentation；
(5) it is freeze-dried: the tealeaves after fermentation being subjected to gradient increased temperature freeze-drying, in -50 DEG C of pre-freeze 5h, using temperature programming
Vacuum freeze drying to moisture is lower than 7%, obtains sweet osmanthus scented black tea.
Preferably, in step (1), the young sprout is simple bud, one leaf of a bud or two leaves and a bud.
Preferably, in step (2), the acquisition sweet osmanthus best time should be 3~5 days in osmanthus fragrans Post flowering, at this time shell
It has been fallen off that, the fragrance of sweet osmanthus is most dense.
Preferably, in step (3), fresh tea leaves and fresh sweet osmanthus are proportionally 20~10: 1.
Preferably, in step (3), tealeaves is uniformly mixed with sweet osmanthus before rubbing.
In order to keep polyphenol oxidase (PPO) and the peroxidase (SOD) of tealeaves and sweet osmanthus to have higher activity, preferably
, in step (4), fermentation temperature is controlled at 25~30 DEG C, and the reduction speed of enzymatic activity is slower, is conducive to tea polyphenols substance
Enzymatic oxidation.
In order to retain more aroma substance of sweet osmanthus, it is preferred that in step (5), by the way of vacuum freeze drying.It is excellent
Choosing, in step (5), described program heating be at -50 DEG C of vacuum freeze drying 5h, -50~0 DEG C vacuum freeze drying 5~
20h, 5~15h of vacuum freeze drying at 0~50 DEG C are dried in vacuo 8~20h at 50 DEG C.
In conclusion the invention has the beneficial effects that: (1) it is rubbed simultaneously using tealeaves and fresh sweet osmanthus, includes tealeaves
Object sufficiently merges with sweet osmanthus content and carries out biochemical reaction, combines the Type of aroma of black tea and sweet osmanthus and has both the guarantor of the two
Strong effect；(2) sweet osmanthus is added during tea processing in the present invention, compared with traditional scented tea baking, simplifies processing technology,
It reduces and is measured with flower, reduce artificial and Material Cost；(3) tea-drying after being fermented using vacuum freeze drying mode
Processing can preferably retain various aroma substances, reduce and measured with flower, and the fragrance of product is more rich, stereovision is richer；
(4) sweet osmanthus scented black tea obtained, the content and accounting of the flowers and fruits volatile compound such as linalool, ionone significantly mention through the invention
It rises, and generates the milk fragrances substances such as valeric acid leaf-alcohol ester.
Method disclosed by the invention is simple, it can be achieved that industrialized production, sweet osmanthus scented black tea fresh degree of fragrance obtained is good and fragrance is dense
Yu Chijiu, few Shi Shaogong, reduces cost, has very big application potential and promotional value.
Detailed description of the invention
Fig. 1 is the flow chart of sweet osmanthus scented black tea of the invention.
Specific embodiment
Below by a preferred embodiment of the present invention will be described in detail:
Embodiment 1:
(1) wither: picking And Development of Tea Shoot, temperature be 20 ~ 25 DEG C, humidity be 65 ~ 85% under the conditions of interior through 12-20h wither to
Water content is 58%；
(2) it rubs: the fresh tea leaves to have withered and fresh sweet osmanthus being mixed thoroughly according to the ratio of 20:1, is put into rolling machine and rubs, rub
By the light principle pressurization of light-weight-, time of kneading is 90min；
(3) it ferments: leaf will be rubbed and be put into fermenting case and fermented, 25~30 DEG C of temperature, humidity 90~94%, ferment 2h；
(4) vacuum freeze drying: fermentated leaves are put into vacuum freeze drier device in situ, after -50 DEG C, vacuum pre-freeze 5h,
Sweet osmanthus scented black tea is obtained until moisture is lower than 7% using temperature-programmed mode vacuum freeze drying 50h.
Embodiment 2:
(1) wither: picking And Development of Tea Shoot, is 20 ~ 25 DEG C in temperature, and interior is withered under the conditions of humidity is 65 ~ 85% is to water content
62%；
(2) it rubs: the fresh tea leaves to have withered and fresh sweet osmanthus being mixed thoroughly according to the ratio of 15:1, is put into rolling machine and rubs, rub
By the light principle pressurization of light-weight-, time of kneading is 120min；
(3) it ferments: leaf will be rubbed and be put into fermenting case and fermented, 25~30 DEG C of temperature, humidity 90~94%, ferment 3h；
(4) vacuum freeze drying: fermentated leaves are put into vacuum freeze drier device in situ, after -50 DEG C, vacuum pre-freeze 5h,
Sweet osmanthus scented black tea is obtained until moisture is lower than 7% using temperature-programmed mode vacuum freeze drying 45h.
Embodiment 3:
(1) wither: picking And Development of Tea Shoot, is 20 ~ 25 DEG C in temperature, and interior is withered under the conditions of humidity is 65 ~ 85% is to water content
65%；
(2) it rubs: the fresh tea leaves to have withered and fresh sweet osmanthus being mixed thoroughly according to the ratio of 10:1, is put into rolling machine and rubs, rub
By the light principle pressurization of light-weight-, time of kneading is 120min；
(3) it ferments: leaf will be rubbed and be put into fermenting case and fermented, 25~30 DEG C of temperature, humidity 90~94%, ferment 4h；
(4) vacuum freeze drying: fermentated leaves are put into vacuum freeze drier device in situ, after -50 DEG C, vacuum pre-freeze 5h,
Sweet osmanthus scented black tea is obtained until moisture is lower than 7% using temperature-programmed mode vacuum freeze drying 40h.
Comparative example 1:
Comparative example is same as Example 3, and difference is that flower is not added in the process of rubbing, and fermentation stage adds flower in the ratio of 10:1,
Rub Ye Yuxian sweet osmanthus mixed fermentation.
Comparative example 2:
Using congou tea made from same kind as tea base, comparative sample is made using the jasmine tea processing technology that six basements one of tradition mention
Product.Sensory evaluation is carried out to sample using national standard " GB/T 23776-2018 tealeaves organoleptic evaluation method ".To 1 ~ 3 He of embodiment
The sweet osmanthus scented black tea that comparative example 1 ~ 2 obtains carries out sensory review, and the results are shown in Table 1.
As a result as can be seen that sweet osmanthus scented black tea made from method using embodiment 1 ~ 3, due to being rubbed simultaneously using tea with spending
Mode, the fragrance of a flower is good with tea perfume degrees of fusion, and generates new milk fragrance substance, flavour glycol, and using fermentation plus Hua Jiagong
Comparative example 1, traditional handicraft processing comparative example 2 compare, perform better than.In addition, with flower amount in terms of, difference compared with
Greatly, embodiment 1-3 has apparent advantage.
Claims (8)
1. a kind of preparation method of sweet osmanthus scented black tea, which comprises the steps of:
(1) tea leaf withering: picking And Development of Tea Shoot is 20~25 DEG C in temperature, and interior is withered to containing under the conditions of humidity is 65~85%
Water is 58~65%；
(2) sweet osmanthus prepares: in fine day morning, starting to pick sweet osmanthus after dew disperses completely, removes impurity；
(3) rub: the fresh tea leaves to have withered and fresh sweet osmanthus proportionally being mixed thoroughly, is put into rolling machine and rubs, rub by it is light-
Weight-light principle pressurization after sky rubs 30min, pressurizes to the completely flexible appropriateness again of leaf, gradation, rubs to hold tea base, there is tea juice
It overflows, tea group is not loose after loosing one's grip, and tea base is in golden yellow；
(4) it ferments: fermenting rubbing leaf made from step (3) and being put into fermenting case, 25~30 DEG C of temperature, humidity 90~94%, hair
3~4h of ferment, leaf color take on a red color, and green gas disappears, and after distributing pure and fresh fresh dense flowers and fruits perfume, stop fermentation.
2. preparation method as described in claim 1, which is characterized in that it is dry that the tealeaves after fermentation is carried out gradient increased temperature freezing
It is dry, in -50 DEG C of pre-freeze 5h, it is lower than 7% using temperature programming vacuum freeze drying to moisture, obtains sweet osmanthus scented black tea.
3. preparation method as described in claim 1, which is characterized in that in the step (1), the young sprout is simple bud, a bud
One leaf or two leaves and a bud.
4. preparation method as described in claim 1, which is characterized in that the acquisition sweet osmanthus time was at osmanthus fragrans Post flowering 3~5 days.
5. preparation method as described in claim 1, which is characterized in that in the step (3), fresh tea leaves and fresh sweet osmanthus according to than
Example is 20~10: 1.
6. preparation method as described in claim 1, which is characterized in that in the step (3), by tealeaves and sweet osmanthus before rubbing
It is uniformly mixed.
7. preparation method as described in claim 1, which is characterized in that in the step (3): by the fresh tea leaves to have withered with it is fresh
Sweet osmanthus is mixed thoroughly according to the ratio of 10:1, and time of kneading is 120min；
In the step (4): fermentation time 4h；
In the step (5): using temperature-programmed mode vacuum freeze drying 40h, until moisture is lower than 7%, obtain sweet osmanthus scented black tea.
8. a kind of preparation-obtained black tea of preparation method including any one sweet osmanthus scented black tea of Claims 1 to 5.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910050654.8A CN109566796A (en) | 2019-01-20 | 2019-01-20 | A kind of Sweet-osmanthus black tea and preparation method thereof |
| CN2019100506548 | 2019-01-20 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109953154A true CN109953154A (en) | 2019-07-02 |
Family
ID=65917134
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910050654.8A Pending CN109566796A (en) | 2019-01-20 | 2019-01-20 | A kind of Sweet-osmanthus black tea and preparation method thereof |
| CN201910315250.7A Pending CN109953154A (en) | 2019-01-20 | 2019-04-18 | A kind of Sweet-osmanthus black tea and preparation method thereof |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910050654.8A Pending CN109566796A (en) | 2019-01-20 | 2019-01-20 | A kind of Sweet-osmanthus black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN109566796A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111707063A (en) * | 2020-05-11 | 2020-09-25 | 湖北科技学院 | Method for vacuum freeze drying of osmanthus fragrans |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566796A (en) * | 2019-01-20 | 2019-04-05 | 咸宁市农业科学院 | A kind of Sweet-osmanthus black tea and preparation method thereof |
| CN110122611A (en) * | 2019-07-02 | 2019-08-16 | 广西南亚热带农业科学研究所 | A kind of processing method being freeze-dried black tea |
| CN110692786A (en) * | 2019-11-15 | 2020-01-17 | 于都中和光皮树开发有限公司 | Blood pressure reducing tea containing cornus walteri leaves and preparation method thereof and blood pressure reducing food |
| CN111184082A (en) * | 2020-01-20 | 2020-05-22 | 景德镇市金桂园农业开发有限公司 | Processing method of osmanthus fragrans black tea |
| CN112471275A (en) * | 2020-12-10 | 2021-03-12 | 祁门县祁雅茶业有限责任公司 | Preparation process of health-care black tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396626A (en) * | 2011-11-17 | 2012-04-04 | 江元勋 | Peony black tea and processing method thereof |
| CN105341191A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony black tea |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN107467248A (en) * | 2017-09-30 | 2017-12-15 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of sweet osmanthus scented black tea |
| CN107691699A (en) * | 2017-11-15 | 2018-02-16 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing sweet osmanthus |
| CN109566796A (en) * | 2019-01-20 | 2019-04-05 | 咸宁市农业科学院 | A kind of Sweet-osmanthus black tea and preparation method thereof |
-
2019
- 2019-01-20 CN CN201910050654.8A patent/CN109566796A/en active Pending
- 2019-04-18 CN CN201910315250.7A patent/CN109953154A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102396626A (en) * | 2011-11-17 | 2012-04-04 | 江元勋 | Peony black tea and processing method thereof |
| CN105341191A (en) * | 2015-11-06 | 2016-02-24 | 广西南亚热带农业科学研究所 | Preparation method of golden peony black tea |
| CN105638958A (en) * | 2016-01-06 | 2016-06-08 | 湖南农业大学 | Method for processing black tea with osmanthus fragrance by fresh tea leaves in summer and autumn |
| CN107467248A (en) * | 2017-09-30 | 2017-12-15 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of processing method of sweet osmanthus scented black tea |
| CN107691699A (en) * | 2017-11-15 | 2018-02-16 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing sweet osmanthus |
| CN109566796A (en) * | 2019-01-20 | 2019-04-05 | 咸宁市农业科学院 | A kind of Sweet-osmanthus black tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张凌云等: "低温真空干燥技术在花茶加工上的应用研究", 《现代农业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111707063A (en) * | 2020-05-11 | 2020-09-25 | 湖北科技学院 | Method for vacuum freeze drying of osmanthus fragrans |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109566796A (en) | 2019-04-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109953154A (en) | A kind of Sweet-osmanthus black tea and preparation method thereof | |
| CN102987034B (en) | A kind of processing method of Camellia nitidissima black tea | |
| CN102783532B (en) | Making process of oolong black tea | |
| CN103947779B (en) | A kind of processing technology of purple light tribute tea | |
| DK2773218T3 (en) | Improving cocoa quality and aroma by using Pichia kluyveri yeast starter culture for cocoa fermentation | |
| CN1220441C (en) | Ilicis Folium flower tea and its production process | |
| CN104605043A (en) | Preparation method of strip-shaped black tea | |
| CN109170037A (en) | A kind of processing method of floral type white tea | |
| CN107439718A (en) | A kind of preparation method of gold bud black tea | |
| CN105660914A (en) | Production process of jasmine-fragrance black tea | |
| CN108552326B (en) | Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area | |
| CN107125403A (en) | A kind of preparation method of sweet osmanthus narcissus tea | |
| CN106578198A (en) | Production method of black tea | |
| CN105815481A (en) | Method for making Lingyun baihao white tea | |
| CN114424791A (en) | Processing and making method of black tea with high flower and fruit fragrance | |
| CN111184082A (en) | Processing method of osmanthus fragrans black tea | |
| CN106376671A (en) | Manufacturing method of rose red tea | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| CN108684854A (en) | A kind of manufacture craft of sweet osmanthus scented black tea | |
| CN108378157A (en) | A kind of processing method improving purplish red bud tea tree breed black tea quality | |
| CN107593948A (en) | A kind of tea frying method | |
| CN105767279A (en) | Production method of white tea | |
| CN106417687A (en) | Processing method of cooked green scented tea | |
| CN114504035B (en) | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers | |
| CN105309654A (en) | Natural rosin black tea production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190702 |